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Cuban Picadillo

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Cuban Picadillo

Serves 6 | Prep time: 15 minutes | Total time: 35 minutes

Phase 3


  • 2 tablespoons olive oil
  • 1 1/2 pounds lean ground beef
  • 1 small onion, chopped
  • 1/2 green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tomato, chopped
  • 1/2 cup tomato sauce
  • 1/4 cup sliced pimento-stuffed green olives, plus 3 tablespoons of the olive brine
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 2 bay leaves
  • Sea salt and freshly ground black pepper
  • 3 cups cooked quinoa


  1. Heat the oil in a large skillet with a lid over medium high heat.
  2. Add the ground beef, onion, green pepper, and garlic and cook until the meat is no longer pink, breaking up the meat into small pieces with a spoon.
  3. Stir in the next 6 ingredients (tomato through bay leaves) and bring to a simmer.
  4. Reduce the heat, cover, and simmer for 20 minutes.
  5. Season with sea salt and black pepper to taste, and serve with quinoa.